Farfalle With Tuna in Basil-Lemon Dressing
Whip up a quick, tasty pasta salad for a fresh change of pace. You could add roasted red peppers, capers, peas and toasted pine nuts for some crunch.
At a glance
1/2 lb. farfalle pasta 2 garlic cloves 1 lemon 1/4 cup fresh basil leaves, packed 6 oz. albacore tuna in water, well drained 1 cup cherry tomatoes, halved 1/4 cup extra virgin olive oil Salt & freshly ground black pepper
Boil pasta in salted water. Mince garlic. Zest lemon to get one tbsp. zest. Juice the lemon. (About two tbsp.) Shred basil into thin strips. Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes. Drain pasta well and add to bowl. Toss well. If pasta seems dry, add either a little pasta cooking water or more olive oil. Serve warm, or room temperature.
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